Baked Cajun Cabbage 

            1 head Cabbage (Majority of Net Carbs) 

Cheese Sauce:

            ½ Cup Onion- Chopped
            1 Cup Celery- Chopped
            1 Cup Green Pepper- Chopped
            Salt to taste
            Cayenne pepper to taste
            1 Cup Whipping Cream
            Water for volume
            3 Tbsp.  Bob’s Red Mills Soy Flour
            ½ Lb. Simonton’s Mild Cheddar Cheese- shredded

Topping:

           ½ Cup Scallion- Chopped
           ½ Cup Lowry’s Pork Rinds- ground 

            Heat oven to 350 degrees.  Remove the outer leaves and core from the cabbage.  Cut into bite-size sections.  Cook cabbage uncovered in a large pot of boiling water for about 10 minutes or until tender-crisp.  Drain in a colander.  Make the cheese sauce:  In a separate saucepan sauté the onions, celery, and green pepper in ¼ Cup of water.  Add the salt and cayenne pepper and sauté for about 10 minutes.  Add the cream, blending well.  Mix the flour with ½ cup of cold water; add to the saucepan and stir until creamy.  Add the cheese.  Stir until smooth.  Place the cabbage in a 2-quart casserole.  Top with the cheese sauce.  Sprinkle with the green onions and pork crumbs.  Bake for about 30 minutes. 

Serves 12
Calories- 121.3, Fat-8.6, Sat. Fat- 5, Carbs- 6.9, Fiber- 2.3, Ecc- 4.6
Sodium- 145, Protein- 5.6 

NOTE:  Items in BOLD are available at ZamLows Sugar-Free Low-Carb.